Zo's father was coming over for dinner and I needed a quick and easy side that would pair with the Pork Tenderloin I was making. I remembered when my dad first started using truffle oil he would mix it into just about everything he made. One of my favorite things he would add it too was mashed potatoes. It added a richness to the warm potatoes that I loved. So I thought about other stronger flavors that might pair well with its flavor and decided on garlic and Parmesan Reggiano. Then instead of using heavy cream or just milk I added a little buttermilk, for no reason other than I wanted to see how it would taste. These are some very rich and buttery potatoes that you are sure to enjoy and will only need to salt and pepper to taste!

Put potatoes into a medium saucepan, add salt, 1/2 tsp garlic powder and fill with water until potatoes are just covered. Move sauce pan to burner and bring to boil over high heat. Once boiling reduce heat to medium and simmer for 15-20 minutes covered or until a fork can easily pierce through them. Drain potatoes, put into bowl and mash with potato masher till well mashed.

Mix truffle oil, Parmesan Reggiano and garlic together. In a small skillet melt butter and warm butter milk together over medium heat, place truffle oil mixture on top of butter. Once butter is melted gently whisk all ingredients together and let warm 3-4 minutes.

Pour butter mixture into mashed potatoes, sprinkle in 1/2 tsp garlic powder and using a wooden spoon beat in until your desired consistency is reached.

Serve warm with fresh crack pepper, salt (You can add a little butter or Brummel and Brown but go easy because theses are already buttery.)